FeChef
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Posts posted by FeChef
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15 hours ago, TicTac said:
But would you PAY for a bowl of sauteed pistachio shells!?
🤣
Depends. Is it a pureed pastachio soup with the shells added back in to suck the pureed pistachios out? If im being honest, i think i would!
Would you pay for a bowl of clam chowder with the clam shells added back into the soup so you can use them as a spoon to slurp the clam chowder?
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3 minutes ago, Duvel said:
Now you are getting me confused: are you asking your initial question for a piece of meat that is already seared and browned, so it has undergone Maillard reaction already ?No sorry, that was in response to your reverse sear steak method.
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5 minutes ago, Duvel said:
I am really trying to get you there: please read this explanation on the reverse sear technique to understand how your desired conditions will affect the surface chemistry of your roast/chicken breast/tofu cube …I see we disagree on this as well. I prefer to high heat sear first to get some good char, then tent in foil and cook low and slow till IT reaches target temp (for me thats 133F ) The benefit to this is the juices in the foil make a really savory au jus.
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To be fair, When i eat pistachio's i like to open the shells in my mouth and suck out the salt and pistachio skin.
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13 minutes ago, chromedome said:
I'm with Dave the Cook, the question lends itself to empirical verification. Two pieces of meat, identical cooking conditions, one with the additions and one without. Why get bogged down in theory, when you can resolve it in practice?
I'd be curious to know the outcome, even if I never actually make use of the information.
I was planning to do this with a expensive piece of meat. I would have to find a cheaper meat to do a comparison test. I figured someone would have known if Bragg's speeds up browning since its a amino acid.
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8 minutes ago, Duvel said:
I answered it, maybe in too indirect way:You‘ll unlikely get a decent Maillard reaction on the surface of your roast/chicken breast/tofu cube at 120 oC and 4h when you employ a wet marinade containing free amino acids and sugar. You‘ll get a bit of yellowing.
Your only change is to eliminate the accompanying surface water by employing a dry rub. As you unlikely will be using powdered AAs your best chance is ti generate these in situ by increasing the surface pH using alkaline salts.
Sorry if i am not understanding your answer. I don't see how a fine mist ( spritz ) of sugar and amino acids which will quickly evaporate shortly after it hits the meats surface with temps of 250F+ is going to prevent browning.
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1 minute ago, Duvel said:
Which I understand, given the irrelevance to the current subject and the predictable outcome.But are you actually interested in getting a decent Maillard reaction going at ~20 oC below the actual onset, or do you just want to get approval for your idea(s) with the liquid aminos ?
No. What i asked in the OP was never answered.
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4 minutes ago, Duvel said:
You are not really interested in actual feedback, are you ?I don't feel like getting into an arguement with you about how more efficient wet heat is vs dry heat.
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5 hours ago, gfweb said:
iI'm not sure what we are discussing...browning in an oven or in a pan?
Oven.
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2 minutes ago, Duvel said:
I’d reckon you’ll get better results with a mixture of icing sugar & baking soda as a rub/dusting.
To achieve a decent Maillard reaction you’ll need to get rid of the water in your spritz, and at low temperatures this takes some time. Better employ dry ingredients; the baking soda with partially dissolve the surface proteins, delivering the amino acids to react with the sugar.This is not true. Steam actually darkens bark faster. For example, Katz Deli finishes their Pastrami in a steam bath. Look how dark the bark is on their pastrami.
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22 minutes ago, heidih said:
Sorry. Shutting up.
It's ok. I guess if you removed the caramel coloring, the remaining ingredients could speed up the maliard reaction just with whatever sugars are in their alone. So technically they are not flat out lieing, just fibbing a bit, and leaving out they are basicly adding brown food coloring via caramel coloring.
btw, I love KB, i use it a lot to darken soups , sauces, and gravies. Just seems unethical to cheat meat.
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4 minutes ago, heidih said:
First thought was "oh like Kitchen Bouquet" which adds color and some flavor. https://en.wikipedia.org/wiki/Kitchen_Bouquet Braggs is also mentioned as a sub for it here https://cookingchew.com/kitchen-bouquet-substitute.html
Yes, but KB is just caramel coloring. If i wanted to cheat a maliard reaction, i have caramel coloring powder for that. I was hoping for a real natural reaction.
EDIT: just read that article. Wow, so much misinformation in that link. KB is not a browning agent, unless they meant brown food coloring agent..........
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Taken from Bragg's website:
QuoteBragg Liquid Aminos contains 16 amino acids: alanine; arginine; aspartic acid; glutamic acid; glycine; histidine; isoleucine; lysine; leucine; methionine; phenylalanine; proline; serine; threonine; tyrosine; valine.
And a snipet i found about Dextrose powder:
QuoteIn addition to sweetening, some of the key functions of dextrose for bakers are to:
- Affect dough viscosity
- Depress freezing points of products
- Control crystallization in icings and glazes
- Promote fermentation
- Affect texture
- Promote tenderness
- Act as a reducing sugar for browning and flavor development via the Maillard reaction
On top of that, Dextrose is 30% less sweet as regular table sugar.
I am thinking, making a 1:1 ratio simple syrup with half water half dextrose, then a 1:1 ratio of Bragg's and the simple dextrose syrup. If anyone has any technical advice on this, let me know.
Thanks.
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I went down a rabbit hole trying to come up with a spritz that would speed up browning at a lower temp and time. For example 250F for 4 hours. From all my google data ive come up with sugar+ amino acid. Which made me think Braggs liquid aminos and dextrose solution. Am i wrong in thinking these ingredients used as a spritz would increase browning?
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3 minutes ago, heidih said:
It is just anothr carb vehicle for a tasty sauce. I don't care for BBQ sauce but if ya want to eat with pasta instead of bread or whatever on the side - what the hey
I never get the marinara sauce with calamari or fried mozz - but...seems popular
But Barbeque sauce is potent and something you use in moderation. Like a light glaze on ribs, or a light drizzle on a pulled pork or brisket sandwich. The thought of smothering spaghetti noodles in barbeque sauce....shivers*
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I am not a spaghetti snob by any means. I love olive oil based sauces, alfredo sauces, tomato sauces, egg/parm sauces. But the thought of barbeque sauce sounds disgusting.
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38 minutes ago, C. sapidus said:
Yup, gfweb has it right. Old Bay all the way!
Its not Old Bay either. Its more pungent. I use Old Bay all the time in my seafood boils.
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16 minutes ago, C. sapidus said:
Wisconsin relatives were in town so we went out for beer, coleslaw, and . . .
I wonder if the seasoning is anything like the seasoning on the crabs in Maryland. They sell Phillips Maryland seasoning, but it taste and more importantly smells nothing like the seasoning they put on Maryland crabs at a crab house down there.
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I forget what state it was, but i watched a episode of MVF where they have a steamed burger stuffed with cheddar cheese called a juicy lucy. It looked pretty good for a steamed burger.
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I guess if you put enough cheese and condiments on it, it might compete with a plain grilled hamburger. That said, i think the carmelized onions are the star of that steam show.
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On 4/6/2023 at 6:26 PM, Kim Shook said:
@Dejah I went to a stand that was selling smashburgers and got a Smashed Chopped Cheese for us all to share:
This was fantastic – smashed burger, American cheese, fried onions, and their special sauce.
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17 minutes ago, Katie Meadow said:
In my dotage i've become a fan of long-cooked green beans. For smoky flavor I use bacon or ham broth. Sometimes I add tomato fo extra flavor. Toward the end I add a little Steens cane syrup, which is a bit sweet, and then for balance, a splash of vinegar, Cooking beans in milk is a new one fo me. @FeChefwhere did your stepfather get that from?
I think his mom made them that way. Its probably a pennsylvania dutch thing.
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9 hours ago, Duvel said:
“Kind of temaki sushi” dinner … I was planning to make onigiri, but decided last minute to let the family do the work. Smoked salmon, tuna with kewpie, fish roe with wakame, some toppings …
With some “excitement” for the little one thrown in …
All in all - quite tasty and close to zero effort. A winning combination 🤗
Future pyromaniac in the making.........
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On 3/28/2023 at 9:25 AM, Ann_T said:
Matt used one of the baguettes to make a sandwich (vegetarian).
What is that bottom yellow layer? (egg?) and whats the layer above the yellow layer? It looks like bacon. Only asking because you said its (vegetarian)
Unusual Ingredients in chili con/sin carne
in Cooking
Posted
I add pepperoncini brine to my chili. Not sure olive brine would pair well with chili though.